Steak with mushroom puff tartlets

Steak with mushroom puff tartlets

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

Prep: 20 mins Cook: 35 mins


Serves 2
These are sort of deconstructed Beef Wellingtons, but the result is much lighter and crisper

Nutrition and extra info

Nutrition: per serving

  • kcal565
  • fat34g
  • saturates12g
  • carbs22g
  • sugars4g
  • fibre1g
  • protein42g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g puff pastry
  • 1 tbsp olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100g chestnut mushroom, chopped
  • 1 tsp chopped thyme, plus sprigs to decorate


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 tbsp port or Madeira
  • 1 tbsp double cream
  • 2 fillet steaks, about 140g/5oz each



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…


  1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.

  2. Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.

  3. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.

  4. Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes (see below).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Feb, 2009
My husband and I made this as a joint effort for Valentine's Day, but added a mushroom and Madeira gravy (Claire Macdonald) as we thought it might be a little dry without it. My husband would like to add some pate next time, and I would like to try a different veg than spinach the next time. But definitely would make this recipe again.
15th Feb, 2009
my other half made this for our valentines dinner i was well inpressed with both him and the food, would make again but maybe bulk up on sauce! We had velvety duck liver parfait for starters and sweet was chocolate souffles all from this site, and alot cheaper than heading out!
15th Feb, 2009
Cooked this last night for my husband for valentines night, he loved it, the only change I made was cook the mushrooms with brandy instead of port, served it with "dead good chips" also from this site, and plain old peas, then we had Percy's lemon tart. Very successful!!
14th Feb, 2009
Perfect valentines day meal - thanks!
14th Feb, 2009
I think I'll give it a go if a 14 year old tried it
11th Feb, 2009
but very well done
11th Feb, 2009
ummm can you do anything to counter the mushrooms because i really what to do it but I'm allergic to mushrooms
11th Feb, 2009
Well, if an enthusiastic 14 year old can carry this off, I will give it a try for my next luncheon gathering. Will report back
6th Feb, 2009
absolutley wonderful im 14 and managed to cook this myself the most besutiful result you could wish for i really advise anyone to try this its simple but looks and tastes very profetional


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?